Sriracha has a massive following. There are tees, art, cookbooks,water bottles, heels, comics and a soon to be documentary dedicated to this hot saucy little number. I use to think it was Vietnamese but has it's roots in Si Racha, Thailand. The now famous rooster bottle version was created by an entrepreneurial Mr Huy Fong when he emigrated to America, so it's as American as Heinz. After coming across Serious Eats' recipe I decided to give it a go with the Thermomix.

The recipe calls for fresno or jalapeno chillis but I went with birdseye chilli as that's what they seem to have in Sydney supermarkets. If anyone finds fresno or jalapeno chillies in Sydney please let me know!

I made half the recipe just in case my first go at chilli sauce was a fail. It weirded me out to keep the green stems on so I snipped them off. Chuck everything except the vinegar into the TM, set lid to close and turbo pulse.

Transfer to a clean jar and leave to ferment for a few days, stirring each day. I went for 7 days.

I'm not sure the sauce had fermented enough but I couldn't wait any longer. I made a batch of dumplings that were desperate for some spicy sauce. I turbo pulsed the sauce in the TM, scrapping down a few times. Then cooked it at 100 degrees with vinegar for 10 mins in the TM. I didn't pass the sauce through a sieve, I wanted all the bits in.

Pour back in the jar and enjoy for the next 6 months!

I knew the sauce wouldn't be the same as the green top bottle of Sriracha but it's pretty tasty and fiery. I'll definitely make this again with the right chillies the next time.